The 2010 harvest season was very hot at the beginning, but quickly cooled and most grapes were harvested in perfect condition. The grapes for Knox were hand harvested in the early morning and vineyard sorted. After destemming, the must was fermented in an open top 5 ton fermenter. To regulate the fermentation and extract all the “good stuff” from the grapes the fermenter was punched down twice daily by human hands. After the fermentation finished the must was pressed and pumped into 75% new French oak barrels. The wine was kept in these barrels for 22 months, except for a gentle racking after one year. This wine was bottled without filtration.

This juicy, spicy Pinot Noir will last for ten years. But if you can’t wait try it with salmon or duck. Currently this wine shows real sophistication with nice mix of red fruits, incense and dried herbs. The wine will evolve to show more dried cherries and tea and will then match nicely with more subtle entrees. This is Pinot with power, elegance and beauty, but most of all, balance. Drinking this wine is a joy.